Friday, November 04, 2011

It's hard to believe that I am still getting some harvests of summer vegetables from my garden...at the beginning of November! Yet I go out there and continue to find eggplants and bell peppers ready for eating.

Since the weather is still nice here, we also continue to barbecue outside every once in a while. So I decided to grill these vegetables along with a couple of steaks the other night.

Here is how I prepared them:

I sliced 3 to 4 Japanese eggplants into coins about 1/2 inch in thickness. I left the skin on the eggplant since these eggplants don't taste bitter, but if you are using another variety of eggplant you can peel the eggplant before cutting it. Then I diced one medium bell pepper finely. I also diced a quarter of a white onion.